Victorian House Concentrated Coffee
Available in 4 delicious, satisfying varieties
“We use only two ingredients: filtered water and the best coffee beans that we can buy and roast. Our patented process makes shelf stable concentrated coffee without using preservatives or additives.”
--Greg Ryan, Jr., President
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French Roast
100% Colombian coffee beans traditionally dark-roasted for a rich full-bodied flavor
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Decaf French Roast
100% Arabica coffee beans decaffeinated by a natural process and dark-roasted for a full French Roast taste
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Mocca Java
The world's oldest coffee, this exotic blend offers a uniquely sweet, winey and mellow taste
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Vanilla Nut
The delightful aroma of vanilla blended with the distinctive flavor of hazelnut for a delicously rich treat
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Read more about our coffees
French Roast -
We use only 100% Colombian Arabica (highest quality) coffee beans in this concentrate. Colombian beans traditionally have lots of body and mouth feel with a crisp ending. They are roasted to a deep dark brown, carefully avoiding the destructive effects of over-roasting. This coffee is full-bodied with some nice enticing finishing components. A great, "wake you up in the morning" coffee and fantastic for "Lattes" (see Recipes page) and refreshing smoothies.
Decaf French Roast -
We sample many different types of coffees before choosing the beans for our decaffeinated French Roast. We believe you must be even more careful with decaffeinated coffees as they have been through another processing step, one that significantly alters the taste of the green coffee bean. This processing can greatly reduce the flavor of the coffee bean, so we do not limit ourselves to a particular country or type of processing. We simply sample roast and taste as many as possible and pick the best, regardless of the country that it is from. This allows us to have a decaffeinated coffee that is smooth with a nice body and light finishing taste.
Mocha Java -
Mocha Java is the oldest blend of coffee beans in the world. It is used in many different manners now, but in its strictest definition means a blend of beans from the "Mocca" peninsula in the Middle East and beans from the island of Java. Practically speaking it is used to describe a coffee blend that is smooth, sometimes fruity, that has a winey, drying finish. We always use "Mocca" beans from either Ethiopia or Yemen. Since the quality of beans from Java has, at times dramatically dropped, we look for a smooth, slightly sweet coffee to blend with the delicate and fragrant "Mocca" beans. Sometimes this coffee is from Central America, and if the quality is good enough can also come from the Javanese islands. This smooth, slightly sweet coffee is great for a mid-day cup and is tremendous as an iced coffee (see Recipes page).
Vanilla Nut -
This is our only flavored coffee.. We chose Vanilla Nut as it is the most popular flavor amongst coffee drinkers.. We start with a medium-bodied Central American Arabica coffee bean.. We then roast it to a level short of our French Roast.. We do not want the oils coming to the surface of this coffee bean.. Then, with the beans still slightly warm, add the Vanilla Nut flavoring. The flavoring is actually a combination of Vanilla and Hazelnut flavors. This brings together the sweetness of the Vanilla and the smoothness of the Hazelnut. The aroma of this coffee will attract people from all around you. This coffee can be enjoyed throughout the day and many people like it as an after dinner coffee.
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